Cherry Quark Pockets
Cherry quark pockets are a recipe with fresh ingredients from the stone fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g puff pastry (frozen)
- 1 Egg white
- 1 egg yolk
- 3 tbsp milk
- 100 g butter
- 200 g sugar
- 750 g quark
- 3 eggs
- 1 packet vanilla pudding powder (for 500 ml milk, for cooking)
- 0.5 tsp Baking powder
- 1 pinch lemon zest
- 300 g blackcurrant (drained from jar)
- powdered sugar (for dusting)
Instructions
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1.
Let the puff pastry thaw while lying side by side.
-
2.
Preheat the oven to 180°C fan-assisted. Line a baking tray with parchment paper.
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3.
For the filling, beat the butter with the sugar until fluffy. Gradually fold in the eggs. Then mix in the well-drained quark, remaining eggs, pudding powder, baking powder and lemon zest, and finally fold in the drained blackcurrants. Roll out the puff pastry into two sheets of about 30x20 cm each. Cut one sheet with a dough cutter to create grids. Spread the filling on the second sheet. Place 12 small mounds spaced roughly 4 cm apart using 2-3 tbsp of filling, and brush the edges with egg white. Lay the dough grid over it and press the borders together. Cut out small rectangles and place them on the tray. Whisk the yolk with milk and brush the pockets. Bake in the oven for 25-30 minutes until golden brown. Remove from the oven, let cool, dust with powdered sugar and serve.
